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- Ginger and garlic with the sweet sugar and rice vinegar with salty shoyu brings island harmony to your table.
Serves/Makes:3 lbs. of Spare Ribs
- 3 lbs (1.4 kg). spare ribs, cut up into 1 to 4 rib sections
- 1 piece fresh ginger, crushed
- 2 cloves garlic, pressed or diced up
- 1 cup (225 ml) water (or chicken stock)
- 1 tsp (5 ml) salt
- 1-1/2 cups (350 ml) Japanese rice vinegar
- 1-1/4 cups (300 ml) brown sugar
- 1/4 cup (60 ml) shoyu (soy sauce), or to taste
- 1 tsp (5 ml) monosoduim glutamate, optional
- steamed rice
- In a deep medium mixing bowl, add the ginger, garlic, water (or chicken stock), salt, rice vinegar, brown sugar and shoyu to taste and the optional monosoduim glutamate.
- Whisk together and set aside.
- Place the cut up ribs in a large boiling pot or dutch oven and cover with water and boil for a full 15 minutes.
- Drain all the water off the ribs and add the sauce mixture prepared earlier to the pot with the hot ribs.
- Simmer the ribs in this sauce for about 1-1/2 to 2 hours, until the meat is very tender.
- Serve with streamed white rice and use sauce as desired.
- Note: You may add enough cornstarch to thicken the sauce when it is done.
We like this with steamed white sticky rice and a side dish of fresh pineapple and mango sprinkled with little torn pieces of mint.
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